From Southern Living's big book of Slow Cooking, Company's Coming section:
2 cloves garlic, finely chopped
1 tbsp vegetable oil
8 boneless skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
2 jars sliced mushrooms, drained (6 oz each)
1 cup sweet Marsala wine or chicken broth
1/4 cup cornstarch
Hot cooked rice
Fresh parsley for garnish
1. Mix garlic and oil in a lightly greased slow cooker (4 or 5qt is best).
Sprinkle chicken w salt and pepper, place in slow cooker, put mushrooms on top and pour wine all over.
2. Cover and cook on low for 5-6 hours
3. Remove chicken, cover to keep warm.
In a small bowl mix 1/2 cup of water and cornstarch til smooth.
Stir liquid into slow cooker. Increase heat to high, and cover and cook for 10 minutes or until sauce is slightly thickened.
4. Return chicken to slow cooker, and cover and cook on high for 5 more minutes.
Serve over rice, Garnished with parsley.